Hallucinatory Hot Fudge and Salted Caramel Sundae
Hallucinatory Hot Fudge and Salted Caramel Sundae
Overly optimistic people really freak me out, but finding myself in the mere presence of salted caramel can have me believing that the earth is flat and global warming is a hoax invented by the Chinese. Mix that with hot fudge and dump it on ice cream, and you’ll have me believing that I should change my career to motivational speaker—a far departure from my typical request for a giant meteor to hit planet Earth. Moral of the story: Salted caramel has the power to make you believe there is literally nothing wrong in the world. If only it didn’t have the calories.
Ingrediënten
FOR THE SALTED CARAMEL SAUCE
- 1 cup sugar
- ÂĽ cup water
- Âľ cup heavy cream
- 6 tablespoons unsalted butter cubed
- 1 teaspoon kosher salt
FOR THE HOT FUDGE SAUCE
- 8 ounces bittersweet chocolate finely chopped
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons sugar
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
FOR THE SUNDAES
- 1 pint vanilla bean gelato
- 1 pint salted caramel gelato
- ½ cup walnuts or roasted salted peanuts, chopped for garnish
- Whipped cream for garnish
Instructies
- First make the salted caramel sauce: In a heavy-bottomed medium saucepan, heat the sugar and water over medium heat until the sugar dissolves.
- Do not stir, but instead swirl the pan.
- Increase the heat and bring the sugar syrup to a boil, continuing to swirl the pan.
- Use a wet pastry brush to wipe down any sugar crystals forming on the sides of the pan.
- Boil until deep amber in color, 5 to 6 minutes.
- Remove from the heat and whisk in the cream.
- The mixture will bubble vigorously.
- Stir in the butter cubes and salt.
- Allow the caramel sauce to cool, then pour into a mason jar.
- Next make the hot fudge sauce: Set a medium heatproof bowl over a medium saucepan filled with a couple of inches of water.
- Heat until the water is simmering.
- In the bowl, combine the bittersweet chocolate, cream, corn syrup, sugar, coffee, vanilla, and salt.
- Heat, stirring, until the chocolate melts and the sauce comes together, 8 minutes.
- Remove from the heat and let cool, then pour into a mason jar.
- Make the sundaes: Divide the gelato evenly among four bowls.
- Drizzle with salted caramel sauce and hot fudge sauce.
- Sprinkle with the chopped walnuts.
- Top with a dollop of whipped cream and a maraschino cherry.
- Enjoy!
Notes / Tips / Wine Advice:
The salted caramel and hot fudge sauces will keep in their jars in the refrigerator for up to 2 weeks.
